The Help Force

Rooboo: Though it is Egypt’s national dish, it isnt actually Egyptian in origin. Neither rice nor macaroni are indigenous to Egypt. It is believed that Koshari originated to India and dates back to the time of British Colonization. The name “Koshari” is actually from the Hindu “Khichri”, which refers to a dish of lentils and rice. When the British arrived in Egypt in the late 1800’s they brought this dish with them – it was inexpensive and filling. It didn’t take long before the dish was enthusiastically embraces by the Egyptian people.

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Here comes the best part, the Recipe! (As explained in great detail by Rooboo)

Ingredients

» 2 tbs olive oil

» 1 cup medium grain rice

» 1 cup brown lentils

» 2 cups small macaroni noodles (uncooked)

» 2 cups vegetable stock

» 1 garlic clove , quartered

» 1 tsp cumin

» 1 bay leaf

» 1/2 teaspoon salt

» Salt to taste

 

For the Sauce:

» 2 tbsp olive oil

» 1 small onion diced finely

» 2 cloves garlic finely minced

» 1 15 oz can plain tomato sauce (cooked/pureed tomatoes)

» 2 tsp baharat spice blend

» 1/4 teaspoon red chile flakes (omit if you don’t like it spicy hot)

» 1 tbs red wine vinegar

» Salt & pepper to taste

» Crispy Onion Garnish:

» 2 large onions , very finely sliced

» Oil for deep-frying

» 1 15 ounce can garbanzo beans , rinsed and drained

Instructions

1. Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the rice and fry it for 2 minutes, then add the vegetable stock. Bring it to a boil, decrease the heat to low, cover and simmer for 15 minutes or until the rice is cooked.
2. Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water. Add the garlic, cumin and bay leaf and bring it to a boil. Reduce the heat to low, cover and simmer for 20-30 minutes or until the lentils are tender. Once cooked, add the salt and stir to combine. Strain any excess liquid if necessary.

Cook the macaroni according to package instructions until al dente.

Note: Prepare the rice, macaroni and lentils while the sauce is simmering and leave them covered in the pots to keep warm.

3. To make sauce: Heat the oil in a medium saucepan over medium-high heat and add the onion. Cook until soft and translucent, about 5-7 minutes. Add the garlic and saute until golden brown. Add the tomato sauce, baharat, salt and pepper to taste, chile flakes (if using) and red wine vinegar. Bring it to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.

4. To make the crispy onions, heat the oil in a skillet. Add the onions and fry until dark brown. Using a slotted spoon, remove them from the oil and place them on paper towels to drain and cool.

5. Add the rice, lentils and macaroni to a large bowl and toss to combine (or simply scoop out desired amounts of each onto the plates). Sprinkle a little baharat over each portion and serve topped with some of the spicy tomato sauce. Top with garbanzo beans, the crispy onions and another sprinkle of baharat. Serve warm.

 

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